Mi-cuit of sea bream

• 1

  Filet the fish and slice finely. Place the fish in an ovenproof dish, large enough to accommodate the slices without them overlapping.

• 2

  Peel the orange and remove the pith. Remove the segments using a sharp knife and place in a saucepan, crushing them slightly.

• 3

  Reduce until it has a jam-like consistency. Remove from the heat and add the olive oil, roasted whole coriander seeds and a few Sichuan peppercorns.

• 4

  Brush this mixture onto the fish fillets. Season with the fleur de sel. Place the fish under a hot grill for one minute to seal. It should be almost raw.

• 5

  Garnish with a little more of the orange/oil mixture and some freshly chopped coriander.

• 6

  To serve with a red Coteaux Bourguignons, use a different flavored oil. Soak some raisins in hot water until they swell.

• 7

  Toast some pine nuts, chop them and then mix with a little rapeseed oil and the soaked and drained raisins. Coat the fish with this mixture.

• 
  

  It’s ready!

With this recipe, one must consider the salty tang of the fish and its delicate flesh. 

Tasting tip